88 Korean BBQ & Sushi

Violations (12)

• 1

  Person in charge present, demonstrates knowledge, and performs duties

• 10

  Adequate handwashing facilities supplied & accessible

• 15

  Food separated and protected

• 25

  Consumer advisory provided for raw or undercooked food

• 28

  Toxic substances properly identified, stored, and used

• 35

  Approved thawing methods used

• 39

  Contamination prevented during food preparation, storage, and display

• 41

  Wiping cloths; properly used and stored

• 43

  In-use utensils; properly stored

• 44

  Utensils, equipment, and linens; properly stored, dried, and handled

• 47

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

• 56

  Adequate ventilation and lighting; designated areas used